WINE SELECTION
WINES AGED IN ACACIA AND OAK BARRELS
The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on acacia and oak barrels (origin of wood in the Czech Republic, Hungary, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of wine. The wines are bottled without filtration and without clarification. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.
BLAUFRÄNKISCH 2023 TĚŠETICE
Těšetice – Stará vinice
Dry light red wine. Made from Blaufränkisch from terroir Těšetice – Stará vinice. Made from vineyard in organic cultivation. Znojmo wine region. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Matured in French oaks. No filtration, no clarification. Zero added sulfur.
alk. 10,0 % vol., č.š. FR/23
PINOT NOIR 2023 DOBŠICE
Tasovice - Stará hora
Dry red wine. Made from Pinot Noir from terroir U Hájku in Dobšice. Znojmo wine region. Made from vineyard in organic cultivation. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Matured in French oaks. No filtration, no clarification. Zero added sulfur.
alk. 12,0 % vol., č.š. RMD/23
RIESLING 2023 ŠATOV
Šatov - U bunkru
Dry white wine. Made from Riesling from terroir Šatov – U bunkru. Znojmo wine region. Made from vineyard in organic cultivation. Direct press. Fermented and matured in French oaks. No filtration, no clarification. Zero added sulfur.
alk. 10,5 % vol., č.š. SAT/23
RYŠÁK 2023
Těšetice - Stará vinice
Dry light redhead wine. Made from Blaufränkisch, Welschriesling and Zweigeltrebe from terroir Stará vinice in Těšetice. Znojmo wine region. Made from vineyard in organic cultivation. Semi-carbonic maceration of whole grapes 4 days in wooden containers. Matured in French oaks and Moravian amphorae. No filtration, no clarification. Zero added sulfur.
alk. 10,5 % vol., č.š. RYS/23
ŠEDÝ PINOT 2022
Tasovice, Konice & Jaroslavice
Dry white wine. Made from Pinot Gris. Znojmo wine region. Made from vineyards in organic cultivation. Maceration 12 hours on the skins. No added yeast. Fermented and matured in 225L French oaks. No filtration, no clarification. Zero added sulfur.
alk. 13,0 % vol., č.š. RS/22
TETHYS 2023
Dobšice - U Hájku
Dry white wine. Made from Pinot Blanc and Sauvignon from terroir Dobšice – U Hájku. Znojmo wine region. Made from vineyard in organic cultivation. Direct press. Fermented and matured in French oaks. No filtration, no clarification. Zero added sulfur.
alk. 12,5 % vol., č.š. DOB/23
Available from April 1, 2025.
VELTLINER 2023 TĚŠETICE
Těšetice - Stará vinice
Dry white wine. Made from Grüner Veltliner from terroir Těšetice – Stará vinice. Znojmo wine region. Made from vineyard in organic cultivation. Direct press of whole grapes. Fermented and matured in Moravian amphorae. No filtration, no clarification. Zero added sulfur.
alk. 10,5 % vol., č.š. VZT/23
WELSCHRIESLING 2023 HNANICE I.
Hnanice - Knížecí vrch
Dry white wine. Made from the lower part of the vineyard from terroir Knížecí vrch in Hnanice. Znojmo wine region. Made from vineyard in organic cultivation. Direct press of whole grapes. Fermented and matured in Moravian oak and acacia barrels. No filtration, no clarification. Zero added sulfur.
alk. 11,5 % vol., č.š. RV1/23
ZWEIGELTREBE 2023 TĚŠETICE
Těšetice - Stará vinice
Dry rosé wine. Made from Zweigeltrebe from terroir Těšetice – Stará vinice. Znojmo wine region. Made from vineyard in organic cultivation. Semi-carbonic maceration of whole grapes 3 days in wooden containers. Matured in French oaks. No filtration, no clarification. Zero added sulfur.
alk. 10,0 % vol., č.š. ZW/23
QVEVRI AND AMPHORAE
We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region.
Fermentation and maturation of grapes takes place in 250L - 600L containers for several months. Spontaneous fermentation. The wines mature in qvevri and amphorae without added sulfur. The wines are bottled without filtration and without clarification. For this series, I also produce wines in ceramic amphorae produced in a local Moravian ceramics factory.
DEKADENCE 2021 / 2023 - SOLD OUT
Havraníky & Těšetice
Dry red wine. Made from Pinot Noir from terroir Havraníky – Staré vinice. Znojmo wine region. Made from vineyard in organic cultivation. Maceration 12 months on the skins in Moravian amphorae. Matured in French oaks. Playfulness, lightness and decadent aromas were added to the wine by the addition of a semi-carbonically fermented blend of Blaufränkisch and Welschriesling from terroir Těšetice. No added yeast. No filtration, no clarification. Zero added sulfur.
alk. 10,5 % vol., č.š. DEK/2123
PÉTILLANT NATUREL AND SEMI-CARBONIC MACERATION
Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.
I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration and clarification.
SUNNY SIDE UP 2023 - SOLD OUT
pétillant naturel
Dry white wine. Made from Malvasia, Veltliner and Traminer from terroir Stará vinice in Těšetice. Znojmo wine region. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Fermented in glass demijons. No filtration, no clarification. Zero added sulfur. The label was created by Kateřina Šrámková.
alk. 9,5 % vol., č.š. SUNNY/23